Mushroom Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
1 lb fettuccine or linguine
→ Sauce
02 -
4 tbsp unsalted butter
03 -
1 tbsp olive oil
04 -
1 pound baby bella mushrooms, sliced
05 -
3 cloves garlic, cut into thin pieces
06 -
1 tbsp chopped fresh thyme
07 -
1 tsp Italian blend seasoning
08 -
1.5 tsp salt
09 -
1.5 tsp ground black pepper
10 -
2 tbsp regular flour
11 -
1 cup dry white wine or chicken broth
12 -
2 cups heavy cream
13 -
1/4 cup shredded parmesan
14 -
1/4 cup saved pasta water
15 -
2 tbsp chopped parsley
16 -
1 whole lemon (for zest and juice)
→ Garnish (optional)
17 -
Extra parmesan to sprinkle
18 -
Lemon zest shavings
19 -
More chopped parsley
# Steps to Follow:
01 -
Fill a big pot with salty water and get it boiling. Drop your pasta in and cook until it’s barely done, a minute less than what’s on the box. Scoop out about a quarter cup of that water, then drain the pasta. If you're prepping ahead, toss the hot noodles with a spoon of butter in a bowl so they don’t stick together and set aside.
02 -
As the pasta cooks, pour the rest of the butter and the olive oil into a wide pan on medium. Toss in the garlic pieces and let them sizzle for a minute. Throw in the mushrooms next, and keep them moving here and there till they shrink down and give off some juice—should take about 10 minutes. Sprinkle over thyme, Italian seasoning, pepper, and salt.
03 -
Dust the flour over your mushroom mix, stirring till you can’t see any more dry bits, just about a minute.
04 -
Pour in chicken broth or wine, scraping up anything stuck to the pan. Warm that up to a light boil for around 3 to 5 minutes. Mix in the heavy cream and parmesan. Let everything keep bubbling gently for about 5 more minutes, stirring now and then as it gets creamy.
05 -
Slide pasta into the pan and toss until all noodles are glossy and coated. Splash in a little saved pasta water at a time till your sauce gets super silky. Squeeze in lemon juice, toss in lemon zest and parsley, and give everything a quick toss.
06 -
Dish it out onto plates while it’s piping hot. Add more parmesan, another sprinkle of parsley, and a little zest if you want to go fancy.
# Additional Tips:
01 -
Stash any extras in the fridge and they’ll be good for five days. Skip freezing for best results. Sliced mushrooms can wait in the fridge (uncovered) up to five days.
02 -
Gluten free folks: just swap in gluten free pasta and flour. Also, make the pasta water salty like the sea for max flavor.
03 -
You can use any mushrooms you like. Baby bella, cremini, or white buttons are all tasty here.
04 -
That flour? It’s just there to make a thick sauce. Swap in gluten free flour easily.
05 -
Use any dry white wine (the kind you'd drink), but skip the ones made just for cooking.